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Super Moist Chocolate Cake

What you need: 

1 1/2 cups all-purpose flour (can substitute with whole wheat flour)
1 cup white or brown sugar
3 tablespoons sifted good quality cocoa
1 teaspoon baking soda
1/2 teaspoon salt, optional
5 tablespoons canola oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 cup cold water

What you do: 

1. Preheat oven to 350 degrees F. In a bowl, combine flour, sugar, cocoa, baking soda, and salt; mix well. Make three deep holes in the dry mixture. Into one hole, pour the oil, into the next hole, pour the vinegar, and into the final hole, pour the vanilla.
2. Pour the water into the bowl, over all. Mix the wet and dry ingredients together until there aren't any more lumps and pour into an ungreased 9x9 baking pan, 2 inches deep.
3. Bake for about 30 minutes, test with a fork.
By far the most surprisingly deeelightful cake. This recipe is great for adults and for kids ages 3 and up. Enjoy this delicious cake. You will be surprised at its moistness and richness! It can be cooled and iced with your choice of icing or can be enjoyed on its own. The batter can also be used to make cupcakes!
For an instant cake, have the premeasured, premixed dry ingredients at hand, then simply add the wet ingredients when you want a fresh treat! It makes a great birthday cake! Hey, it even freezes well!

Preparation Time: 
15 minutes, Cooking time: 30 minutes
Cooking Time: 
30 minutes
Servings: 
1
Recipe Category: 

SO HOW'D IT GO?

I made these into cupcakes and they were grrrreat. Like another reviewer said though, they're much more like muffins than cupcakes. I used 5 tbsp of cocoa and subbed vanilla soymilk for half of the water. I also used only 1 tbsp. of oil and 1/4c applesauce. Made them yesterday and they're still really moist tonight. Oh, I also added some chocolate chips. My brother thought they were "too rich" but he can suck it. I thought they were perfect. And they were so easy and quick. Will definitely be making again.

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Why does this cake have to be so AMAZING!! I had to force myself to not eat about half the cake at once  ;D

It was incredibally easy to make and only took me about 10 minutes. I used apple sauce instead of the oil, and used 1/2 c. whole wheat flour for part of the white flour, and 4.5 tbsp of cocoa powder. I also added 1 c. of organic chocolate chips (definately add those! yum). I made it in a bundt pan and baked it for about 35 minutes.

Ahh, this is such an awesome cake!! I will definately make it again!

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funny story about this cake. i make it all the time because we love it so much. i often add chilled coffee or nuts or crushed dry chillies and ground black pepper (my fave!). the indie video store down the street from me is awesome and always has vegan or body friendly snacks for sale (even for animals!!). their late charges are steep ($3.00/day) though because they're just a little shop so we forever owe money. on the board at the cash desk in small print is a funny little thing that says you can bring in vegan food or beer as payment...so guess what my roomate and i did? you got it!!! baked a vegan chocolate chilli cake!! they loved it and we are no longer in debt  :) thanks for the recipe.

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i substituted apple sauce for the oil and it turned out really well. it wasnt chocolately enough for me so i added a glaze of 1/3 c sugar, 2 tbsp coaco and 2 tbsp coffee. that made it absolutely perfect.

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this recipe is freakin awesome. i made it as a birthday cake  so i doubled the recipe & made 2 layers. i also added 1 teaspoon of baking powder. it rose perfectly & was wonderfully moist. i also added some chocolate chunks.  ;D

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Lovely.  Thank you.

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sosos good, baked this tonight and it was GLORIOUS*!~ def recommend the coconut pecan frosting..amazing*!~ :D

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I'm looking for a chocolate cake to serve on Thanksgiving.  However, I live at nearly 10,000 feet.  Has anyone baked this at high altitude?  And if so, did you need to make any recipe adjustments?

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This cake is ok. It was pretty moist the first day, but it dried out quickly. I used 5 Tbsp. of cocoa, and it still wasn't very chocolatey -- in fact, it was a little bland. Not bad, just not up to my chocolate cake-standards.

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this was so good!  i made cupcakes and they turned out better than when i make them with eggs and milk.  fluffy, moist and chocolatey.  i used soy milk instead of water and added the vinegar at the very end. everybody loved them, even the vegan skeptics and i hardly even got to eat any myself!

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